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Thai Take Out-Take In! Spicy Thai Coconut Soup with Shrimp

Recipe Inspired by [Cooking Light]
Author: Samantha


  • 1 c mushrooms sliced
  • 1/2-1 c red bell pepper chopped
  • 1 in fresh ginger peeled and chopped
  • 3-4 garlic cloves chopped
  • 1 3-inch stalk lemongrass, halved lengthwise
  • 2 tsp sriracha
  • 3 c chicken stock
  • 1 can light coconut milk
  • 4 tsp fish sauce
  • 1 Tb sugar
  • 1/2 lb cooked shrimp
  • Small bunch green onion/chives chopped
  • 1 lime cut in quarters
  • Olive oil for drizzling
  • Salt and pepper to taste


  • Heat a Dutch oven or pot over medium heat and add oil to pan. Add mushrooms, red bell pepper, ginger, garlic and lemongrass and cook for about 5 minutes, stirring occasionally.
  • Add sriracha, stir and cook for another minute or two.
  • Add chicken broth, coconut milk, fish sauce, and sugar and bring to a simmer. Reduce heat to low and simmer for about 10 minutes.
  • Add shrimp to pot cook 1 minute or until heated through.
  • Garnish with fresh cilantro and lime and serve.